This Chu Chee Curry Paste is good with seafood dishes. You can either cook filleted fish, cut in chunks, in the spicy sauce as with the prawns and scallops, in which case you should use a firm meat fish that does not fall apart easily when stir-fried in the wok. Alternatively, you can make the sauce by itself with all the seasonings and spoon over grilled or poached fish.
In Thailand, chu-chee is often made with small flat whole fish. The fish is rubbed with a little salt and fried in oil until it is dry and crispy. The sauce is made very thick and dribbled over the fried fish.